This unique pumpkin seed parsley pesto recipe is made without any cheese, nuts, or basil! By definition, this is a slight detour from a true “pesto.” But it has the same vibrant hue, a similar flavor profile, and just as much versatility. Think of it as pesto meets chimmichurri, and enjoy it tossed with cooked pasta or rice, steamed or roasted vegetables, a baked potato, or your favorite protein.
Special Diet Notes: Pumpkin Seed Parsley Pesto
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.
Pumpkin Seed Parsley Pesto
Prep time
Cook time
Total time
This recipe was originally shared with us by Jackie of The Vegan Diet back in 2007. She used broth to keep it light. But if you prefer a more classic pesto, you can omit the broth and add more olive oil until it reaches your desired consistency.
Author: Jackie
Serves: 1½ cups
Ingredients
- 1 cup raw pumpkin seeds
- 1 cup fresh parsley
- 8 garlic cloves, peeled
- 5 tablespoons fresh lemon juice
- 1 teaspoons freshly ground pepper
- 1 teaspoon salt, or to taste
- 2 tablespoons extra-virgin olive oil
- 6 tablespoons vegetable broth or stock
Instructions
- Place the pumpkin seeds in a skillet. Dry roast them over low heat, stirring constantly, for 5 minutes or until they are toasted and finish popping. Remove from heat and cool.
- Transfer the seeds to a blender. Add the parsley, garlic, lemon juice, pepper, and salt.
- With the blender motor running, slowly add the oil and broth, blending until the sauce is smooth.
- Toss the pesto with hot pasta and serve immediately or transfer it to an airtight ontainer and refrigerate for up to 3 days.
Want More Dairy-Free Recipes? Enjoy My Cookbooks:
